Effect of dynamic high-pressure microfluidization on the structural, emulsifying properties, in vitro digestion and antioxidant activity of whey protein isolate
Chen Wang, Han-xing Wen, Su Jin Yang, Cuiying Ma, Xumei Wang, Zongcai Tu, Yan‐hong Shao, Jun Liu
Topics & Concepts
AntioxidantChemistryDigestion (alchemy)Whey proteinIn vitroWhey protein isolateFood scienceChromatographyBiochemistryProteins in Food SystemsMeat and Animal Product QualityProtein Hydrolysis and Bioactive Peptides